Instant Pot Bacon Spaghetti

Bacon Spaghetti

12 ounces pepper bacon, cut into small pieces
1 large yellow onion, diced
16 ounces of spaghetti
15 ounce can plain tomato sauce
15 ounce can diced tomatoes (I used fire-roasted)
30 ounce can crushed tomatoes (again, I used fire-roasted)
3 cups of water or stock (I used water and a heaping spoonful of Better Than Bouillon Roasted Garlic Base)
Pepper to taste

Sauté bacon until crispy, adding onion about halfway through. Add water/stock and deglaze the pot, scraping any stuck-on bits off with a wooden spoon. Add the remaining ingredients and stir well. You will probably need to break the spaghetti in half. You could also use another shape of pasta. Put on the lid and cook on manual, high pressure for 3 minutes, then do a quick release. Give it a stir. If it needs to be a little thicker, turn the pot onto sauté and stir it periodically until it reaches the desired consistency/doneness.



Mom's version

Bacon Spaghetti

16 ounces pepper bacon, cut into small pieces
1 large yellow onion, diced
16 ounces of spaghetti
2 - 8 ounce cans plain tomato sauce
15 ounce can diced tomatoes (I used petite diced)
2 cans tomato soup
3 cups of water or stock (I used water and a heaping spoonful of Better Than Bouillon Roasted Garlic Base)
Ground Pepper to taste

In a pan on the stove, Sauté bacon until crispy, adding onion about halfway through. Add water/stock and deglaze the pan, scraping any stuck-on bits off with a wooden spoon into the instant pot. Add the remaining ingredients and stir well. You will probably need to break the spaghetti in half. You could also use another shape of pasta. Put on the lid and cook on manual, high pressure for 3 minutes, then do a quick release. Give it a stir. If it needs to be a little thicker, turn the pot onto sauté and stir it periodically until it reaches the desired consistency/doneness.